OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
Yanan Li, Mingye Peng, Zhen‐Ming Lu, et al.
LWT (2024) Vol. 198, pp. 115968-115968
Open Access | Times Cited: 6
Yanan Li, Mingye Peng, Zhen‐Ming Lu, et al.
LWT (2024) Vol. 198, pp. 115968-115968
Open Access | Times Cited: 6
Showing 6 citing articles:
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
Yinggang Ge, Yifei Wu, Aihemaitijiang Aihaiti, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 477-477
Open Access
Yinggang Ge, Yifei Wu, Aihemaitijiang Aihaiti, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 477-477
Open Access
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages
Lichun Shao, Xinxin Zhao, Wenchao Cai, et al.
Food Bioscience (2025), pp. 106222-106222
Closed Access
Lichun Shao, Xinxin Zhao, Wenchao Cai, et al.
Food Bioscience (2025), pp. 106222-106222
Closed Access
Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables
Li Yanlu, Wenting Fu, Han-chang Du, et al.
Food Bioscience (2024) Vol. 62, pp. 105455-105455
Closed Access | Times Cited: 1
Li Yanlu, Wenting Fu, Han-chang Du, et al.
Food Bioscience (2024) Vol. 62, pp. 105455-105455
Closed Access | Times Cited: 1
Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production
Shengkai Hua, Yuqin Wang, Leyi Wang, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 1
Shengkai Hua, Yuqin Wang, Leyi Wang, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 1
Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus
Wenqing Zhang, Feng Chen, Chunxue Zhang, et al.
Journal of Industrial Microbiology & Biotechnology (2024) Vol. 51
Open Access
Wenqing Zhang, Feng Chen, Chunxue Zhang, et al.
Journal of Industrial Microbiology & Biotechnology (2024) Vol. 51
Open Access
Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture
Qi Li, Yujing Zhang, Chaomin Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3374-3374
Open Access
Qi Li, Yujing Zhang, Chaomin Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3374-3374
Open Access
